The capers under salt are essential to prepare the tastiest recipes like steak and fish tartare, tomato sauces that accompany pasta and slices of saut√©ed fish. In Pantelleria island, the women of Sicialiatentazioni preserve in dry salt the best capers of the world. Available in a glass jar of 180gr.
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Filetti di Pesce Spada
Filetti di pesce spada in olio di oliva, un antipasto di pesce tipico¬†della tradizione siciliana. Qualit√† superiore. Disponibile in vasetti di vetro da 200 gr.
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CAPERS UNDER SALT
In Pantelleria island, the women of Sicialiatentazioni preserve in dry salt the best capers of the world.
Capers under salt feature as a typical ingredient in an infinite number of Sicilian recipes such as "caponata" (a stew of various vegetables) and "insalata pantesca" (Pantelleria salad).
When you use capers in your recipes, please remember they are already very salty.
You can rinse them or remember to decrease the salt quantity of your recipe. In order not to lose their aroma, we advise you not to cook capers but to add them at the end.
If you chop capers, you can use them to flavour many of your recipes, like steak and fish tartare, pasta sauces, gravies for fish with tomatoes and onion.
capers 70%, sea salt.
NUTRITION INFORMATION (values per 100 g of product):
Available in a glass jar of 180gr.
The caper plant is a small plant of approximately 50 cm in height and produces beautiful white-purple flowers.
Do not confuse capers with cucunci.
The flowers, when they become fruit, are cucunci.
The flower buds are capers.
The capers are hand-picked before dawn from May to September, while the flower bud is still closed.
Subsequently the capers are matured in salt for ten days and must be constantly reshuffled.
After this initial processing, the capers are rinsed and salted again for another ten days.
At this point, the product is ready to be consumed.
This process is critical to getting a good product, if the capers were eaten fresh, they would be bitter with a very unpleasant taste.
What makes the capers from Pantelleria so different is actually the soil they grow in.
They are preserved only under salt and earned PGI recognition.